Transcriptional Regulation of Ripening in Chili Pepper Fruits ( Capsicum spp.)

Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, f...

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Bibliographic Details
Published in:International journal of molecular sciences 2021-11, Vol.22 (22), p.12151
Main Authors: Villa-Rivera, Maria Guadalupe, Ochoa-Alejo, Neftalí
Format: Article
Language:English
Subjects:
anthocyanin
Antioxidants
Aroma
Biosynthesis
capsaicinoids
Capsicum - genetics
Capsicum - metabolism
Carotenoids
chili pepper
Coloration
Commercialization
Domestication
Enzymes
Flavor
Fruit - genetics
Fruit - metabolism
Fruits
Gene expression
Gene Expression Regulation, Plant - physiology
Gene regulation
Metabolism
Metabolites
Nutritive value
Peppers
Physiology
Respiration
Review
Ripening
Seeds
Signal transduction
Transcription factors
Transcription, Genetic - physiology
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Summary:Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms222212151